Ecco (Hotel Atlantis), Doeltschiweg, Zurich

Jan
2016

01. January 2016
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Amuse bouche
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Amuse bouche
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Malzbrot, Butter, Kresse
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    brüggli lachsforelle – gurke – austernemulsion
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    jakobsmuschel – kohlrabi – haselnuss
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    kaisergranat – blumenkohl – mumbai curry
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Amuse bouche
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    bio eigelb – sot l'y laisse – perigordtrüffe
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    tiroler rehrücken – topinambur – rotkohljus
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Cheese
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    „cheesecake“ – pistazie – sanddorn
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    mandarine – kaffeeschokolade – sauerklee
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    IMG_5498
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Friandises
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Description of the Friandises
  • Ecco (Hotel Atlantis), Doeltschiweg, Zurich
    Rechnung

The Hotel Atlantis reopened and with it new dining options have come to Zurich. The fine dining restaurant Ecco was the goal of our calling the day before New Year’s Eve. Luck had it that we nabbed one of the last table in the dining room. First challenge was parking our bike, since there were simply no parking options for bycicle riders. But, let’s focus on the important stuff – the dining experience.

First we were nearly blown away by the warm malt bread that was served. In combination with a smoked and foamy butter, a few snippets of the cut-it-yourself cress and sipping some champagne we weren’t sure that we were actually going to order more… or just stick to the bread. Luckily we decided against that and ordered the large tasting menu. A barrage of amuse bouche made it our way (loved the sour cream and onion potato roll), before the appetizers came out.

The best dish of the whole meal was a piece of trout served with cucumber and oysteremulsion. Fresh, daring, bursts of flavor, acid and the little salicorn seen as a wink from the kitchen made this a lovely dish. Obviously someone in the kitchen has ambition and talent…

Other very strong courses followed up, such as the langoustine with curry and cauliflower, where everything was simply perfectly cooked, cauliflower done multiple ways and perfectly balanced against the other components. We’ll skip the details – food was great. The only small deterrent was the main dish, where the mandarin on the venison was a tad too much. But as with most progressions in large menus, the fun is always with the first few courses.

Desserts were superb as well – especially the combination with sorrel and mandarin (here it worked much better than in the venison). In short – Ecco is a very pleasant surprise and we’ll go out on a limb – Ecco is clearly two star material and will give many of the up-and-comers in the lower part of town a run for their money. There was one other distinct thing that stood out – service. To combine 2-star food with 5-star service is normal, but we were extremely touch to see how heart-felt everything was at Ecco. Friendly, genuine and without the air of stuffiness you often find in a hotel. A nice difference to some of the places where you feel the waiter is just waiting to be your bro and give you a fist-bump…

Prices… let’s not talk about it… no wonder the Champagne was great at 19 CHF / glass….

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